Specifications

Key specifications

General information

Kitchen knives

Kitchen knives are used for various purposes and come in countless shapes, sizes and colours. The most important purchase in terms of knives is the all-purpose knife – it tackles most jobs in the kitchen. Choose between a classic European model featuring a relatively long blade and a well-balanced handle or go for an Asian Santoku knife that’s great for getting to work on vegetables, meat and fish. Smaller tasks, like cleaning, peeling and cutting fruit and veg, are best tackled with a pairing knife. Alternatively, there are also special types of knives for bread, cheese, butter, herbs or ham as well as for filleting or for carving. Knife sets are not only a great way of saving money but they also guarantee perfectly matched knives for the respective tasks. The three most important materials kitchen knives are made of are Damascus steel, ceramic or stainless steel. Knives made from Damascus steel originate in traditional sword forging. Because of their multiple layers, Damascus steel knives are also appealing to the eye. They are corrosion resistant, extremely hard and durably sharp. Ceramic knives are characterised by exceptional hardness and sharpness. They do not transfer odour, do not rust and lie comfortably in the hand. Their blades are flexible, thereby reducing risk of breakage. Stainless steel knives with plastic handles, on the other hand, are great value for money. Their robust materials are dishwasher-safe yet durable. So knives not only vary in terms of the materials they are made of but also feature blades that are fundamentally different. They can be smooth or serrated or may feature indentations on both sides to prevent whatever they are cutting from sticking.